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My review
Italian Fresh Purple Grape Cake
MARBALET
"Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates."
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Ingredients
1 h 30 m servings 420 calsOriginal recipe yields 6 servings (1 9-inch springform pan)
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Directions
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Prep
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- Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
- In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
- Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
- Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
- Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
- Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
- Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
Nutrition Facts
Per Serving: 420 calories; 19.3 g fat; 56.4 g carbohydrates; 5.9 g protein; 83 mg cholesterol; 97 mg sodium. Full nutrition
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Reviews
Read all reviews 1520 Ratings
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Most helpful positive review
9/17/2001
This recipe was a hit at our table. It was gone the same day and I made a new cake the next morning! I made a few changes... 1/3 cup honey instead of 2/3 cups sugar and increase milk to 2/3 cup....
Most helpful critical review
1/28/2007
This wasn't a bad cake. But, I do prefer a lighter, fluffier cake. I also wasn't too big of a fan of the grapes. They're just kind of sour. I would prefer something else, like raspberries.
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Newest
9/17/2001
This recipe was a hit at our table. It was gone the same day and I made a new cake the next morning! I made a few changes... 1/3 cup honey instead of 2/3 cups sugar and increase milk to 2/3 cup....
12/6/2002
WOW! Light and moist, this cake is a winner. I loved the addition of olive oil. Not too sweet, with a hint of citrus. Mmmm! Loved it. I will definitely be making it again. Incidentally, I made t...
8/9/2005
I made it with blueberries instead of grapes and it was really good, it's a keeper, doubled the recipe, didn't use springform.
5/20/2010
I had never heard of this type of cake but thought it sounded delicious... and it was! It also looks beautiful.
1/28/2007
This wasn't a bad cake. But, I do prefer a lighter, fluffier cake. I also wasn't too big of a fan of the grapes. They're just kind of sour. I would prefer something else, like raspberries.
11/8/2003
too dry, let's try a little more baking powder and less cooking time at 150 C degrees.
4/15/2009
This was very yum and an innovative cake. But maybe here in India the grapes aren't as small or sweet 'coz the skins added a slightly sour taste which spoilt it for some people.
10/2/2006
This cake is definitely best eaten with a cup of tea of coffee, otherwise it is rather dry and not very sweet. It also sank a lot after I took it out of the oven, but that was probably my fault ...